Dukkah Crusted Egg and Polenta Squares
Instead of traditional toast soldiers you can dip polenta squares into your runny yolk here. The polenta squares can also be baked in the oven or put in an air fryer but the crispy exterior you get with pan frying them is a winner (for those who really don’t count calories, you could deep fry them for a really good crunch).
INGREDIENTS
2 large eggs, room temperature
1/4 cup dukkah
Olive oil
3/4 cup instant polenta
3 cups chicken stock or water
1/2 cup parmesan
1 tbsp butter
1-2 tsp salt if using water
Serve with sliced avocado, sautéed kale, roast tomatoes
METHOD
The polenta needs to be prepared the night before. Bring 3 cups water (or chicken stock) to boil and slowly pour polenta in whilst stirring the water. Keep stirring the polenta for 3 minutes (or as directed by instructions on the polenta) till the polenta is smooth – be aware the polenta may spit a little initially when being stirred in the pot.
Line a baking tray with non-stick baking paper with the sides overhanging.
Remove the polenta off the heat and mix in parmesan, butter and salt. Spread the polenta out in the tray to about 1.5cm thickness and allow to cool before covering and putting it in the fridge overnight.
The next morning, remove the polenta from the tray and place on a chopping board. Slice the polenta into equal squares (approximately 12-16 slices).
Heat olive oil in a frying pan. Once the oil is hot, lay the polenta squares into the pan and lightly fry each side till golden and crispy and heated through. Place onto a plate lined with paper towel to remove excess oil.
Bring a steamer pot to boil and place eggs into the steamer for six minutes. Remove eggs carefully from the steamer and run under cold water whilst peeling off the shells.
Scatter the dukkah on a plate and lightly coat the eggs in olive oil before rolling them in the dukkah.
To serve, divide the polenta squares between the two plates and add the vegetables and dukkah egg.